These gluten free chicken enchiladas with homemade enchilada sauce are THE BEST! I’m actually salivating whilst writing this blog post, because they are so good. I had never tried enchiladas before trying out these, but I also don’t want them from anywhere else anymore. To me it is the perfect mixture between spice, crunch a bit of cheese and just yumminess in general.
Can these gluten free enchiladas be made ahead of time?
Heck, yeah! What I love about these gluten free enchiladas as well, is that it is the perfect meal prep dish. We always prepare the homemade enchilada sauce and the chicken/vegetables mixture during the day or even the day before. Then we leave the assembling piece until the end, so you still have the best and freshest food waiting for you.
Are these gluten free enchiladas healthy?
You know me, I’m a bit of a health-freak and really feel like I want to eat food that nourishes me, my body and help support the healing process of my body. So as a general rule, you won’t find super unhealthy recipes on my page.
This dish is as healthy as you want it to be! It is packed with protein if you add the (organic!) chicken, you can also replace the chicken by pumpkin or butternut squash if you want to make it a vegetable/vegetarian one.
These enchiladas definitely have more vegetables than others you will find online. That is because I am a bit of a sucker for (cooked/grilled/warm) vegetables. Also, you will not find any packaged spices or sauces – I want everything I eat to be made from scratch, so say hello to that homemade enchilada sauce!
In terms of fats: if you don’t put too much cheese and don’t add too much sour cream at the end, this is a very low-fat dish to have. So just be mindful of this when you’re about to put layers and layers of cheese on top.
You probably notice I am not adding any beans. This is because beans or legumes can be very aggravating in stomachs and bowels. Especially for people with IBS or any other type of chronic disease. Beans contain certain compounds that cannot be digested by your own enzymes, which causes gas and gas can definitely trigger an IBS flare-up.
Prefer watching a video of how to make these chicken enchiladas? Check it out below!
How to make these homemade gluten free enchiladas?
Well, it is super easy! What we usually do is pre-make the sauce and the chicken & veg mixture. That already saves a lot of time, if you do not have much in the evenings.
If you’re ready to eat straight away, pre-heat the oven to 180 degrees. Otherwise you do this later.
For the sauce: add all ingredients (minus the stock, tomato paste and vinegar) together in a bowl and add a sprinkle of salt. Then prepare the stock and keep aside. Place a saucepan on the hob with 3 tbsp of olive oil. Add the spices and stir until it is a paste-like substance. Then add the tomato paste and whisk and whilst doing this, you slowly add the stock (like in a risotto), bit by bit whilst stirring and whilst the sauce is thickening. Now lower the heat and let it simmer for 5-7 minutes whilst stirring every now and then. Take the sauce of the hob, add the apple cider vinegar and a good grind of pepper and set aside.
You can easily leave this sauce until the evening or even the next day.
Then you cube the vegetables (the different peppers: take the different colours to ensure you get the different nutrients from it!) and slice the chicken in strips. Now add a frying pan to the hob on medium-high heat with a bit of olive oil and the chicken. After frying for a couple of minutes, you add the vegetables as well. Now add the ground cumin, oregano, paprika powder and tomato paste. Stir well and fry this whole mixture for 8 mins. Season with salt & pepper.
Also this mixture you can set aside for quite a while and use later.
This would be the moment to preheat the oven if you haven’t done so yet. Grease the ovenproof dish. Lay out the tortillas on the side, add a big tablespoon of the sauce and spread out over the tortilla. Then add the chicken/veg mixture in the middle of the tortilla. Fold the tortilla by folding the sides towards each other. Then flip and place in a greased ovenproof dish. Assemble the remaining tortillas and also place in the ovenproof dish. Spread the remaining sauce evenly over the top of the enchiladas in the ovenproof dish, followed by sprinkling over the grated cheese.
Place in the preheated oven for 30-40mins, then serve with the sour cream on the side and a side salad of your choice.
And that’s you done with some delicious enchiladas! Enjoy!
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Gluten Free Enchiladas with Chicken
- 1 oven
- 1 Ovenproof dish
- 1 Saucepan
- 1 Whisk
- 1 Frying pan
Homemade Enchilada Sauce
- 500 ml vegetable stock
- 1 tbsp dried oregano
- 1/4 tsp chili powder
- 3 tbsp GF flour
- 1 tsp ground cumin
- 1 tsp cinnamon
- 2 tbsp tomato paste
- 1 tsp white wine or apple cider vinegar
- 4 GF tortillas
- 1 yellow (bell)pepper
- 1 red (bell)pepper
- 6 large mushrooms
- 2 chicken breasts (preferred organic)
- 1 tsp ground cumin
- 1 tsp (sweet or smoked: NOT spicy) paprika powder
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- A big handful cheddar cheese
- 2 tbsp sour cream
Optional side salad
- Preheat the oven to 180 degrees (if you're making this dish as meal prep, skip this step until you are ready to eat)
Homemade Enchilada Sauce
- Add the GF flour, chili powder, cumin, cinnamon, oregano & 1/4 tsp salt to a bowl and stir through1/4 tsp chili powder, 3 tbsp GF flour, 1 tsp ground cumin, 1 tsp cinnamon, 1 tbsp dried oregano
- Prepare the stock and set aside500 ml vegetable stock
- Place a saucepan on medium-high heat and add 3 tbsp of olive oil.
- Add the flour-spice mix to the pan and whisk through until it evaporates and turns more into a paste-like substance
- Now add 2 tbsp tomato paste to the pan and whisk. Whilst whisking, add the stock bit by bit until the paste/sauce is thickening. Lower the heat and let it simmer for 5-7mins, regularly stirring through.2 tbsp tomato paste, 500 ml vegetable stock
- Take the pan off the heat and add the apple cider vinegar and a good grind of pepper. set aside1 tsp white wine or apple cider vinegar
- Slice the peppers & mushrooms in cubes and the chicken in thin strips1 yellow (bell)pepper, 1 red (bell)pepper, 6 large mushrooms, 2 chicken breasts (preferred organic)
- Place a frying pan on medium heat, add oil to the pan, followed by the chicken2 chicken breasts (preferred organic)
- After 2 mins, add the diced peppers & mushrooms to the pan as well1 yellow (bell)pepper, 1 red (bell)pepper, 6 large mushrooms
- Now add the ground cumin, oregano, paprika powder and tomato paste. Stir well and fry this whole mixture for 8 mins. Season with salt & pepper1 tsp ground cumin, 1 tsp (sweet or smoked: NOT spicy) paprika powder, 1 tbsp dried oregano, 1 tbsp tomato paste
- Grease the ovenproof dish with a bit of olive oil
- Lay out the tortillas one by one, spread 2 tbsp of the homemade sauce over the surface of the tortilla. Add the chicken-veg mixture in a line down the center of the tortilla4 GF tortillas
- Fold the tortilla by folding the sides towards each other. Then flip and place in a greased ovenproof dish. Assemble the remaining tortillas and also place in the ovenproof dish
- Spread the remaining sauce evenly over the top of the enchiladas in the ovenproof dish, followed by sprinkling over the grated cheeseA big handful cheddar cheese
- Place in the preheated oven for 30-40mins, then serve with the sour cream on the side and a side salad2 tbsp sour cream